Ingredients:

  • 1 (15-ounce) can cooked and rinsed chickpeas (aquafaba reserved)
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 large garlic clove, peeled
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2 large red bell peppers, roasted and peeled (or jarred equivalent)
  • 1 tablespoon extra virgin olive oil (for blending)
  • 2-4 tablespoons cold water or reserved aquafaba
  • 1 tablespoon extra virgin olive oil (for drizzling)
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh parsley, chopped

Instructions:

  1. If roasting fresh peppers: Place peppers directly onto a gas flame or under a hot broiler until skins are completely blackened. Immediately transfer hot peppers to a bowl and cover tightly for 10 minutes to steam.
  2. Once cool, peel off the charred skin, remove seeds and stems, and coarsely chop the flesh.
  3. In the food processor, combine the tahini, lemon juice, garlic, and salt. Process for 1 full minute until the mixture lightens in colour and thickens.
  4. Add the drained chickpeas, cumin, and 1 tablespoon of olive oil to the processor. Blend for 2–3 minutes, scraping down often.
  5. Add the prepared roasted red peppers. Process continuously for 3–5 minutes until the mixture is completely smooth and homogenous.
  6. While the processor is running, slowly stream in the cold water or reserved aquafaba, 1 tablespoon at a time, until the hummus reaches your preferred smooth, dippable consistency. Taste and adjust seasoning.
  7. Transfer the hummus to a shallow bowl. Cover and chill in the fridge for at least 30 minutes to allow flavours to meld.
  8. Before serving, drizzle generously with good quality olive oil, sprinkle with smoked paprika, and scatter over fresh parsley.